Roasted Fresh Tomato Soup
The best part of this roasted fresh tomato soup (other than the taste), is the smell that will fill your home when making it. Vegan & naturally gluten-free!
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 1 hour 20 mins
- Yield: 4-6 1x
- Category: Soup, Main, Starter
- Cuisine: Italian, Vegan
Ingredients
Scale
- 3 pounds fresh tomatoes (about 4 cups, halved)
- 6 cloves garlic, peeled
- 2 small yellow onions, quartered
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 cups vegetable stock
- 2 bay leaves
- Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
Instructions
- Preheat oven to 450F/230C.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
- Use an immersion blender to purée the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
- Garnish in bowl with chopped fresh basil or cilantro.
Notes
Modified from “Roasted Tomato Soup” recipe, FoodNetwork.com
Keywords: comfort food, favorite, freezer-friendly, gluten-free, low-carb, nut-free, oven, soy-free, stove top, summer, tomato, soup, italian, basil, vegan
Find it online: https://vegangela.com/2011/04/15/roasted-fresh-tomato-soup/